Mini Pumpkin Pies


Mini pumpkin pies are the perfect addition to your holiday dessert table. They're fun to make, easy to eat, and who doesn't love eating an entire pie? Made with ready-made pie dough and a simple pumpkin filling, these mini pies are a must for your next Thanksgiving menu.

a top down view of several mini pumpkin pies dusted in powdered sugar cooling on a towel
Prep Time:
30 mins
Cook Time:
15 mins
Additional Time:
15 mins
Total Time:
1 hrs
24 mini pies

How adorable are these mini pumpkin pies? These bite-sized treats, which are as easy to make as they are to eat, will be the star of your Thanksgiving dessert table.

Mini Pumpkin Pie Ingredients and Tools

Here's what you'll need to make these easy mini pumpkin pies:

· Pie crust: Use a store-bought pie crust or use our top-rated Butter Flaky Pie Crust.
· Eggs: You'll need three eggs, separated — one egg white to brush the crust and two whole eggs (plus one yolk) for the filling.
· Cream cheese: The cream cheese-based filling is sweet, tangy, and rich.
· Pumpkin puree: Use store-bought pumpkin puree or puree your own pumpkin.
· Sugar: Just ½ cup white sugar adds all the sweetness you'll need.
· Vanilla: A teaspoon of vanilla extract adds a touch of complex, aromatic flavor.
· Pumpkin pie spice: A blend of autumnal spices like cinnamon and nutmeg, pumpkin pie spice is the key to the cozy flavor you're looking for.
· Mini pie pan: You can also use a regular muffin tin.
· Cutter: Use a 3-inch round cookie or biscuit cutter to cut the pie crusts. You can also use the rim of a glass or jar.

How to Make Mini Pumpkin Pies

mini pumpkin pies lined up
Leslie Feist

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these mini pumpkin pies:

1. Prepare the crust: Cut 24 circles from the rolled pastry crust. Fit a round into each prepared pie pan or muffin well. Brush each round with the beaten egg white.
2. Make the filling: Beat the eggs with the remaining yolk. Beat in the cream cheese, pumpkin puree, sugar, vanilla, and pumpkin pie spice.
3. Assemble and bake: Spoon the filling into the pie crusts. Bake in the preheated oven until the edges are golden brown and the filling is set. Cool before serving.

Can You Make This Recipe Ahead of Time?

Yes! This mini pumpkin pie recipe is a great make-ahead option. They'll last for up to four days in the fridge, so you can get a jump on your holiday baking.

How to Store Mini Pumpkin Pies

mini pumpkin pies
Mini Pumpkin Pies. Rainbow Jewels

Allow the pies to cool completely, then loosely wrap them in storage wrap. Store in the refrigerator for up to four days. Since pumpkin pies are egg-rich, they should never sit at room temperature for more than two hours.

Learn more: Does Pumpkin Pie Need To Be Refrigerated?

Can You Freeze Mini Pumpkin Pies?

Yes, you can freeze these mini pumpkin pies. Allow them to cool, then wrap them individually in storage wrap several times until they're tightly sealed. Then wrap them in foil to prevent freezer burn. Freeze for up to one month. Thaw in the fridge.

Allrecipes Community Tips and Praise

"Great recipe," according to Pearline Ross. "I made no changes except for using muffin pans. I ended up with 18 delicious mini pumpkin pies."

"Made with no changes and they were delish," raves Allrecipes Allstar RainbowJewels. "My family gobbled them up in record time. So cute for a Sunday brunch dessert or at a holiday dessert table."

"They are really delicious," says one Allrecipes community member. "The cream cheese addition gives a creamy and slightly tangy flavor and makes the filling not overly sweet. My time-saving tip is to simply use frozen tart shells — turned out great and my family loved them! Definitely a keeper!!"

Editorial contributions by Corey Williams


  • 1 large egg, separated, divided

  • 1 (14.1 ounce) package pastry for 9-inch double-crust pie

  • 24 disposable mini pie pans

  • 2 large eggs

  • 1 (8 ounce) package cream cheese, softened

  • 1 cup pumpkin puree

  • ½ cup white sugar

  • 1 teaspoon vanilla extract

  • 1 teaspoon pumpkin pie spice


  1. Preheat the oven to 350 degrees F (175 degrees C). Beat egg white in a small bowl until slightly frothy.

  2. Roll each sheet of pastry out on a floured surface to roughly an 11-inch square. Use a 3-inch round cutter to cut 12 circles from each sheet of pastry. Fit a pastry crust into each mini pie pan; brush the edges with egg white.

  3. Make filling: Beat egg yolk and remaining 2 eggs in a medium bowl until combined. Add cream cheese, pumpkin puree, sugar, vanilla, and pumpkin pie spice; beat until smooth.

  4. Spoon about 2 tablespoons filling into each crust.

  5. Bake in the preheated oven until crust edges are golden brown and filling is set, about 15 minutes.

  6. Remove from the oven and allow to cool for 15 minutes before serving.

Nutrition Facts (per serving)

138 Calories
9g Fat
12g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 138
% Daily Value *
Total Fat 9g 11%
Saturated Fat 4g 18%
Cholesterol 34mg 11%
Sodium 139mg 6%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 3%
Total Sugars 5g
Protein 3g
Vitamin C 0mg 2%
Calcium 15mg 1%
Iron 1mg 4%
Potassium 51mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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